BIG YARD RESTAURANT
18085 NW 27 AVE, Miami Gardens FL 33056
Last inspected Aug 13, 2026 · 7 visits since February 2024
OCT 24
DEC 24
OCT 25
MAR 26
AUG 26
▼ IMPROVING
5 inspections trending up, 30 points better than where it started.
Sewage/wastewater backing up through floor drains. Observed sewage come up (when 3 compartment sink and handwashing sink is turned on) from the floor drain in the kitchen by the preparation area where employees walk through and leave track marks.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2024057630 | Oct 3, 2024 | Apr 17, 2025 | $400 |
Inspection history
7 visits, newest first
Aug 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked cabbage (45F - Cooling); goat (45F - Cooling) stored in the walk in cooler overnight, as per owner states due to open and close door so much, items get affected. Ambient thermometer outside unit is 42F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw jerk chicken (45F - Cold Holding) stored in the walk in cooler overnight, as per owner states due to open and close door so much, items get affected. Ambient thermometer outside unit is 42F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed jerk chicken (113F - Hot Holding); fried chicken (98F - Hot Holding) stored on the steam table for less than 2 hours. Spoke to operator about using time as a public health. Provided form.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed slice cakes with no date label.
Show the remaining 3 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Equipment in poor repair. Observed entrance to kitchen reach in cooler in poor repair. Operator uses it as a storage.
Interior of freezer in disrepair/has exposed insulation.
Mar 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed at mop sink.
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage in kitchen.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler at kitchen entrance not holding cold temps. No TCS foods stored inside, operator uses as dry storage.
Equipment in poor repair. Observed chest freezer lid in disrepair.
Food stored on floor. Observed cases of oil on floor in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezers.
Oct 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed collard greens (128F - Hot Holding); oxtails (129F - Hot Holding) stored on top of stove for less than 1 hour, as per operator. Operator added more water to bin to heat up.
No Heimlich maneuver/choking sign posted. Employee to operator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover in walk in cooler with accumulation of dust.
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensil in standing water of 98F. Operator removed water.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken (98F - Hot Holding) stored on top of the stove for less than 3 hours as per operator, operator reheated item.
No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen. Operator placed new roll.
Oct 4, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor tiles missing and/or in disrepair. Under the fryers.
Oct 3, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Sewage/wastewater backing up through floor drains. Observed sewage come up (when 3 compartment sink and handwashing sink is turned on) from the floor drain in the kitchen by the preparation area where employees walk through and leave track marks.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed macaroni and cheese (53F - Cold Holding) stored on top of the prep table less than 30 minutes, as per operator. Operator place item in the walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantains (82F - Hot Holding); white rice (98F - Hot Holding) stored on top of the prep table for less than 1 hour, as per operator. Operator reheated items.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Front counter: Sanitizer Bucket (Quaternary 400+ppm/200ppm); Kitchen: Sanitizer Bucket (Quaternary 400+ppm/200ppm), operator remade.
Floor tiles missing and/or in disrepair. Under the fryers.
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside the mop bucket. Operator stored properly.
Worn, torn and/or soiled floors/carpeting. Observed floor with grease under the fryers.
Feb 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.